Guatemala Finca La Sierra (Micro Lot)
Prescription Coffee Lab
This coffee is grown by Hugo López Jiménez. Hugo owns the 1.5-manzana farm La Sierra, where he grows 320 coffee trees, mostly Caturra. After the coffee is picked and depulped, it's fermented without water for 18–24 hours before being washed three times. It's then dried on concrete patios for 3–5 days. The result is a coffee that is exquisitely elegant and delicate. The First thing you will taste is a floral essence that is sweet and refreshing. As the cup cools it becomes intensely sweet with notes of fresh apple flavors. The cup finish sweet like honey but clean and light.